Prep: The potatoes were roasted in a hotel pan with salt, pepper, and garlic. The chicken tended to stick to the grill despite prepping the grill and putting oil on the chicken. I would put more oil on the chicken for next time to prevent this from happening again. The chicken has some good grill marks, but I would like to see more defined cross-hatch grill marks for next time.
Presentation: I think the presentation is well balanced in terms of plating and color. The potatoes served as a base to lay the chicken on, and the single sprig of basil helped add more color to the dish. The tomato concasse served as a nice border for the chicken and potatoes.
Taste: The chicken was well-seasoned and tender. The potatoes were cooked, but extra time in the oven would give them more flavor as they brown more.
Overall: Overall I'm happy with the dish. The presentation turned out well and I think the dish looks balanced. I would like to get more defined grill marks on the chicken though, and I would like more browning of the potatoes in the oven.
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